Apricot Almond Shortbreads

1. 1

   In a small heavy saucepan simmer puree ingredients, covered, 10 minutes.

2. 2

   In a food processor puree mixture until smooth.

3. 3

   Puree may be make 1 week ahead and chilled, covered.

4. 4

   In a small bowl fold brandy and sugar into whipped cream and chill, covered.

5. 5

   Transfer puree and brandied cream to separate pastry bags fitted with 1/4-inch star tips.

6. 6

   Pipe cream into shells until level with tops and pipe a 1/2-inch-high mound of puree on top.

7. 7

   Sprinkle desserts with confectioners' sugar and garnish with almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.